I love how diverse chicken can be…it’s a blank slate for so many amazing flavors and is a healthy, lean meat. One of my favorite Italian dishes is Chicken Marsala! The flavor is kicked up in this recipe with the addition of Prosciutto and fresh tarragon. Try it this week!
Health tips: Low fat, low carb, heart healthy, diabetic friendly, anti-inflammatory
Ingredients (4 servings)
- 1/4 cup olive oil
- 2 large chicken breasts, sliced in half horizontally to make 4 pieces
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- All-purpose flour for dredging
- 2 cloves of garlic, minced or grated
- 4 thin pieces of Prosciutto, thinly sliced (About 1-2 oz.)
- 8 oz. Crimini or Porcini mushrooms, stemmed and cut in half
- 1/2 cup dry Marsala wine
- 1/2 cup low-sodium chicken broth
- 2 tablespoons unsalted butter
- 1/2 cup almond milk or any low fat milk (evaporated, 2% regular milk) mixed with 1 teaspoon corn starch
- 1 tablespoon tarragon, chopped
- Slice chicken breasts in half horizontally to get 4 pieces total. Put the chicken breasts side by side on a cutting board and lay a piece of parchment paper or plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick.
- Mix some flour in a shallow platter and season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Heat the olive oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don’t fit comfortably in the pan. Remove the chicken to a large platter in a single layer and cover with foil to keep warm.
- Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the garlic until golden, then the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes. Add more olive oil if needed. Season with pepper.
- Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the tarragon, butter and milk (with corn starch) and cook for a minute to thicken. Season with salt and more pepper to taste. (Tip: Prosciutto’s salty flavor goes a long way, so you may not need to add additional salt, especially if you’re watching your sodium.) Return the chicken to the pan; ladle sauce over chicken and simmer gently for 1 minute to heat the chicken through. Serve with sauce ladled over the top of chicken.
- I kept this dinner low carb by serving with simple roasted asparagus with olive oil and pepper. (Tip: If you want to serve over pasta, double the liquids in the sauce.) Enjoy!